Red pepper hummus

Serves 4-6

Preparation: 5 min

Cooking: 20 min

• 4 red peppers

• 10 ml (2 t) oil

• 400 g chickpeas, rinsed

• 30 ml (2 T) lemon juice

• 6 cloves garlic, crushed

• 45 ml (3 T) olive oil

• salt and pepper

• pitta breads to serve

Preheat the oven to 180 °C.

1. Place the peppers on a baking tray, sprinkle with oil and rub it all over. Roast for 20 minutes or until the skin is bubbly.

2. Transfer the hot peppers to a bowl and cover with clingfilm for 15 minutes or until the skin peels off easily.

3. In a blender blitz the chickpeas, lemon juice, garlic and peppers until a soft purée. In a small thin stream pour the oil into the chickpeas until all is well blended into the mixture. Season with salt and pepper. Serve with pitta breads.

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